For the profiteroles:

  • 225ml whole milk

  • 200ml water

  • 50g unsalted butter

  • 1 tbsp caster sugar

  • 1 tsp salt

  • 150g plain (or plain gluten-free) flour

  • 2 eggs

  • Icing sugar to dust

For the chocolate sauce:

  • 100g dark chocolate

  • 1 tbsp honey

  • 50g butter

  • 100ml milk

  • For the Chantilly cream:

  • 150ml whipping/double cream

  • 3 tbsp icing sugar

  • 1 tsp vanilla essence

Key Equipment

  • Mixing bowls

  • Whisk/electric mixer

  • Piping bag (if you don’t have any, a freezer/ziplock bag with the corner cut off will do)

  • Baking tray and paper

  • Oven (preheated to 180C)

  • Medium pot


STEP 1: Make the choux pastry ball

  1. Preheat your oven to 180C (fan-force).

  2. Place all of the milk, water, butter, sugar and salt in a medium pot, and bring to a rolling boil over medium heat.

  3. Add the flour, and mix well with a wooden spoon.

  4. Reduce to a low heat, and continue mixing for 1 minute to cook the paste.

  5. Electric hob? You may need to take your pot off the heat entirely to avoid burning the mix.

  6. Transfer the dough to a mixing bowl, or the bowl of a stand mixer outfitted with the paddle attachment.

  7. Beat the mixture until slightly cooled, then gradually incorporate the eggs until combined into a uniform paste.

  8. IMPORTANT: A piping hot mixture will scramble the eggs.

  9. Line a baking tray with baking paper or Silpat.

  10. Transfer the dough into a piping bag with a nozzle, and pipe onto the tray in small balls, the size of a large walnut.

  11. Bake for 20 minutes till puffed up and golden brown.

STEP 2: Make the chocolate sauce

  1. Bring the milk and honey to a boil in a pot.

  2. Once boiling, add the chocolate and whisk till smooth.

  3. Whisk in the butter to finish off the sauce.

STEP 3: Make the Chantilly cream

  1. Combine all the ingredients in a mixing bowl, and whisk till thick with a whisk or electric mixer.

  2. Transfer the cream to a piping bag with a nozzle.

STEP 4: Finish the profiteroles

  1. Poke the bottom of the choux ball with a sharp tool, leaving hole big enough for your piping bag nozzle. Fill generously with the cream.

  2. Dust with icing sugar, and drizzle with chocolate sauce.

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